GARLIC DILL PICKLES - by Teresa Schaffner

Place pickles in cold water two hours prior to canning.

Recipe sufficient to make a batch for five one quart jars of pickles.

6 cups water

1 ½ cups vinegar

3 tbs. pickling salt

MIX INGREDIANTS TOGETHER AND BRING TO A BOIL

Fill jar ½ full with pickles

Add one inch slice of hot pepper (spice to taste)

Add 2 cloves of garlic per one quart jar

Add one dill head (flower)plus leaves

Finish filling jar with pickles

Add one heaping tsp. Sugar per quart jar

Add one tbs. of fresh diced onion

Add ½ tsp. Pickling spice

Pour hot brine into jar until full

Place full jar in boiling water and leave until contents of jar begin to boil.

Place top on jar and tighten.

Remove from boiling water and cover with towel over night.

Next day check to see if jars sealed. If not ,open lid and re-boil and seal.